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Spicy Chocolate Soufflés

The mother of all desserts: chocolate souffle. They’re not as intimidating as they sound. All you need is patience to not peek on them in the oven. If you get all the ingredients ready, the oven preheated and the egg whites ready to whip before dinner, you are moments away from a warm, light and airy chocolate soufflé. And even if you can’t make it for your mom, maybe you can share this special recipe with her and make it at the same time. Because nothing says love like warm, spicy, chocolate soufflé.



Serves 4

2 Tbsp unsalted butter, softened, to coat ramekins

1/3 cup sugar, plus more to coat ramekins 6 egg whites

3 egg yolks ½ tsp cinnamon

¼ tsp cayenne pinch salt 7 oz milk chocolate, finely chopped powdered sugar and raspberries, to garnish

Preheat oven to 365°F. Using a paper towel or pastry brush, coat inside of 4, 8-ounce ramekins with butter and sprinkle with sugar, shaking out excess. Transfer prepared ramekins to rimmed baking sheet and set aside.

Using an electric mixer, beat egg whites until medium peaks form. Gradually add the sugar and beat until glossy, stiff peaks form, about 5 minutes.

Melt chocolate in a medium bowl over a pot of simmering water. Remove from heat. Mixing constantly with a whisk, add egg yolks, cinnamon, cayenne and salt.

Working in 3 batches, gently fold egg whites into chocolate mixture. Separate soufflé mixture between prepared ramekins. Bake for 20-24 min depending on oven until puffed and set. Garnish with powdered sugar and raspberries. Serve immediately!

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